Recipe - Peach Crumble Pie

1 NoRoll Pie Shell
(See RECIPE)

CRUMB TOPPING
One half cup Butter
One half cup Light brown sugar
1 One fourth cup Allpurpose flour

PEACH FILLING
2 One half pound Ripe freestone peaches
One fourth cup Sugar
1 tablespoon Flour
One fourth teaspoon Nutmeg
1 teaspoon Finely grated lemon zest

PREPARE AND REFRIGERATE pie shell. For the crumb topping: Melt butter and
stir in brown sugar evenly. Stir in flour, then allow to rest 5 minutes.
Break up into large crumbs using fingertips. Preheat oven to 350F. Set a
rack in the lowest level of the oven. Cut a cross in the blossom end of
each peach and plunge them a couple at a time into a pan of boiling water
for about 30 seconds. Remove to a bowl of cold water and slip off skins. If
peaches are ripe, skins will slip off easily. If not, touch up with a
paring knife. Halve and pit peaches, then cut each half in 5 or 6 wedges.
Place peaches in a bowl and sprinkle with remaining filling ingredients,
toss well to coat and pour into pie shell. Sprinkle crumbs evenly over
filling and bake about 30to40 minutes, until filling is bubbling and
crumbs appear well colored. Cool on a rack and serve lukewarm or at room
temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini